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These classic Pumpkin Bars are a delicious fall dessert. This recipe makes a soft, tender pumpkin cake topped with a rich, cream cheese frosting.
Why You’ll Love This Recipe
Always a hit!. This recipe for Pumpkin Bars comes from my friend Sherra. This is one of their family’s favorite holiday recipes. One year she made 20 batches of pumpkin bars for her kid’s school. It was so popular, she printed off the recipe and left it in the school office for all the mom’s who kept asking for the recipe!
Perfectly flavored! The cake is made with a yummy combination of fall flavors – cinnamon, nutmeg, cloves and ginger so it is the perfect treat for this time of year. For me, the cream cheese frosting is the best part, just slather it on!!
Ingredients
- Eggs
- Sugar
- Oil
- Pumpkin Puree. This is not the same as pumpkin pie filling. There are no spices in pumpkin puree.
- Flour. I prefer unbleached all purpose flour
- Baking Powder
- Baking Soda
- Salt
- Cloves, Ginger, Nutmeg, and Ground Cinnamon. You can also substitute with 2 tsp of pumpkin pie spice.
- Nuts. Pecans or walnuts, optional
Cream Cheese Frosting
- Cream Cheese, room temperature
- Butter
- Milk
- Vanilla Extract
- Powdered Sugar
How To Make Pumpkin Bars
- Mix together oil, eggs, sugar and pumpkin in a large bowl or use a stand mixer with the paddle attachment.
- Add in dry ingredients including flour, baking powder, baking soda, salt and spices into wet ingredients.
- Pour batter into a greased 10 x 15 inch jelly roll baking pan
- Bake in a 350 degrees F oven for 25-30 minutes or until a toothpick comes out clean.
- Mix together cream cheese, vanilla, butter, milk, powdered sugar until smooth
- Frost cooled cake with mixture using an offset spatula or knife.
- Sprinkle with chopped pecans or walnuts if desired.
Tips and tricks for Better Pumpkin Bars
- Don’t over mix the batter. Mix just until ingredients are incorporated.
- Dress up your pumpkin bars with chopped nuts such as candied pecans or walnuts, toffee bits or mini chocolate chips. You can also put the add ins into the cake batter too if you prefer. I use about 1 cup
- Serve pumpkin bars without frosting if you prefer. Sprinkle with some powdered sugar or add some sweetened whipped cream and a drizzle of caramel sauce.
Frequently Asked Questions
Because of the cream cheese frosting they should be kept in the fridge for up to 3 days. Store covered or in an airtight container.
They freeze great! Store in an airtight container or a zippered freezer bag. I think they freeze better before the frosting is added. Wrap them airtight and freeze. Defrost in the refrigerator overnight and then top with cream cheese frosting.
If you don’t have a 10 x 15 inch sheet pan you can use a 9 x 13 inch baking pan. It will give you a thicker cake and will require a little longer baking time. Bake until the cake begins to pull away from the edge of the pan, bounces back when touched and a toothpick comes out clean.
Check out more of my favorite pumpkin recipes:
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Pumpkin Bars
Ingredients
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 15 oz. pumpkin puree
- 2 cups flour unbleached all purpose
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cloves
- 1/2 tsp dried ginger
- 1/2 nutmeg
- 2 tsp cinnamon
Cream Cheese Frosting
- 8 oz. cream cheese softened at room temperature
- 1/2 cup butter softened
- 1 Tbsp milk
- 1 tsp vanilla
- 4 cups powdered sugar
Instructions
- Mix together oil, eggs, sugar and pumpkin in a large bowl or a stand mixer with paddle attachment.
- Add in flour, baking powder, baking soda, salt and spices. Stir until combined.
- Pour into a greased 10 x 15 inch sheet pan
- Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean.
Cream Cheese Frosting
- Mix together softened cream cheese, vanilla, butter, milk, powdered sugar and beat with an electric hand mixer until smooth. Can also use a stand mixer.
- Frost cooled cake with mixture and sprinkle with nuts if desired.
Tips & Notes:
- Don’t over mix the batter. Mix just until ingredients are incorporated.
- Dress up your pumpkin bars with chopped nuts such as candied pecans or walnuts, toffee bits or mini chocolate chips. You can also put the add ins into the cake batter too if you prefer. I use about 1 cup
- Serve pumpkin bars without frosting if you prefer. Sprinkle with some powdered sugar or add some sweetened whipped cream and a drizzle of caramel sauce.
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Nutrition Facts:
tiffany says
I made these tonight, they were good but are they supposed to be “cake like”? Wondering if mine didn’t turn out right?..
Leigh Anne says
They are more cake like
HungryLittleGirl says
They look perfect! Wish I could have a bite right now!
Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you there this week too 🙂